How to make the famous sauce from Paris restaurant Le Relais de l’Entrecôte
It’s a household name among meat lovers: Le Relais de l’Entrecôte restaurant in Paris. The concept is incredibly simple (and has been the same for years): everyone gets served the same thing. Very convenient, and not a problem at all when what you serve is this delicious. The queues here can be incredibly long, but once you’re seated, all you have to do is tell the staff how you’d like your meat cooked and voilà: before you know it, a delicious entrecôte with fries is in front of you.
And perhaps the very best thing about this restaurant is that when your plate is empty… You’re allowed to have the same thing again — if you can manage it. Yep: that second round is completely included.
The sauce everyone comes back for
But perhaps even more famous than the entrecôte is the sauce it’s served with. The fries are invariably dipped into this green sauce, the recipe for which is — fortunately — no longer a secret. So you can simply make this sauce at home, and believe me: it’s guaranteed to impress your guests.
1. Melt 1/3 of the butter together with the chopped shallot and sage leaves. Note: don’t let the shallot brown. Then add all the ingredients except the egg yolk, mustard and Worcestershire sauce. Next, add the remaining butter and leave it gently heating on the stove — then blend everything with a blender or immersion blender.
2. Put the egg yolk, mustard and Worcestershire sauce in a bowl and mix well. Gradually add the butter mixture until you achieve a mayonnaise-like consistency.
3. Put 2/3 of the mixture back in a pan and place it over low heat until the sauce begins to show ‘cracks’. Let this cool and add it to the remaining ‘mayonnaise’. This gives you a delicious mix of textures.
4. Tadaaa! Enjoy.
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